Tuesday, October 27, 2020

Vegan Stuffed Peppers


We've been getting our produce box from Misfits
for going on nine months
and still enjoying every single delivery.
Truth is, the service has gotten even better,
now that one can customize the order.
The organic goodies included in our bi-monthly order
save us money and it couldn't be more convenient.
These beautiful peppers came in our last box,
and I knew I wanted to do something special with them.

I usually roast most of the veggies we get on a sheet tray,
using olive oil and the most basic seasonings.
From there, it's easy to put together several suppers or sides
in a fraction of the time it would take if I were starting from scratch.

I made some yellow rice, by using basmati and adding turmuric,
and simply added the roasted veggies and red lentils.
Having prepared the rice and lentils the previous day
made this meal come together in no time.

I haven't made stuffed peppers in a long time,
but this encouraged me to add this meal to my repertoire,
especially with plans to grow peppers in the spring.
Chick peas or any type of bean could be swapped out
for the lentils,
and quinoa or orzo could be used in place of the rice.
You could add cheese (either vegan or dairy)
to make it even more satisfying.
This recipe is very adaptable,
which is helpful for those with allergies.
All I know is, 
this was some 

Vegan Stuffed Peppers

1 C cooked red lentils
1 C yellow rice
2 large bell peppers
1 Tablespoon olive oil
2 small bell peppers, chopped
1/2 large onion, chopped
1 clove garlic, minced
1/4 C parsley, chopped
1/2 teaspoon salt
1 teaspoon cumin
pinch cayenne pepper

After chopping peppers, onion and garlic,
add olive oil and a pinch of salt and combine until coated,
then roast in 375 degree oven for 20-30 minutes.
Prepare large peppers by cutting the top off
and removing the seeds.
Once veg is roasted, add to a bowl
with seasonings, rice and lentils.  Mix well.
Stuff mixture into large peppers
and place in 350 degree oven for 20 minutes.

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